Why Dicing Matters

Dicing is a fundamental knife skill used in countless recipes. Uniformly diced ingredients cook evenly and present a professional appearance. This lesson will guide you through the process of mastering small, medium, and large dice.

Understanding the Dice Sizes

• Small Dice (Brunoise): Approximately 1/8 inch x 1/8 inch x 1/8 inch. Ideal for garnishes and fine sauces.
• Medium Dice: Approximately 1/4 inch x 1/4 inch x 1/4 inch. A versatile size for soups, stews, and vegetable mixes.
• Large Dice (Macédoine): Approximately 1/2 inch x 1/2 inch x 1/2 inch. Suitable for chunky sauces, roasting, and pickling.

Before we start, make sure you have a sharp knife, a stable cutting board, and the vegetable of your choice (onion, carrot, or potato are good starting points).